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Cheesy Stuffed Chicken

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I was perusing Pinterest the other day and stumbled upon a fun mommy-food blog. I instantly subscribed and started browsing her recipes for inspiration. I came upon a stuffed chicken recipe and realized I had almost everything in my kitchen to make the dish, with the exception of two key ingredients that I purchased at the grocery store on my lunch break. As you may have realized, I have been using a lot of low fat ricotta lately. Frankly, I think everything tastes better with ricotta, and this stuffed chicken breast is no exception.

  • 1 cup low fat ricotta cheese
  • 2 TB grated parmesan cheese
  • 1 cup chopped cherry tomatoes
  • 1/2 cup chopped fresh spinach
  • 2 TB chopped fresh basil
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano
  • red pepper flakes to taste
  • salt and ground pepper to taste
  • 2 chicken breasts, boneless and skinless
  • bread crumbs
  • cooking spray

Preheat the oven to 425 degrees. Combine the first nine ingredients in a bowl, and mix well to combine. Rinse the chicken breasts and pat dry. Slice down the long, thinner side of the breast, almost through to the other side creating a cavity for the stuffing. Carefully stuff each chicken with 3-4 spoonfuls of the ricotta mixture, or how ever much you can fit. Close the slit with  toothpicks and carefully dip each breast into the breadcrumbs, covering both sides.

Heat an oven-safe (cast iron) pan or baking dish over medium-high heat. Add the cooking spray, then carefully place each breast on the pan and cook for 3-4 minutes. Flip the breasts using a spatula and/or tongs, then place the pan into the oven and cook for 20 minutes.

I served the chicken with sweet potato fries (ready-made), which may have been a little excessive. Next time I will probably just put some grilled green veggies on the side, or nothing at all. It’s super filling with all the cheese, but I had no problem finishing it because every bite was delicious, and Lactard agreed (after she took her cheese pills). I will most certainly be making this again, and again, and again.

There is actually enough stuffing to make four breasts, but Lactard and I decided that this wouldn’t reheat well because of the breadcrumbs. So instead I used the leftover stuffing over some veggie pasta, combining it with half a cup of the pasta water to create a sauce. I think it would have worked better over a rigatoni or penne, but veggie pasta was what I had, and it was pretty good too.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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